Brown Sugar Sponge Cookie w/ Chocolate Covered Caramels
Ready in : 45 mins
If you have about 45 minutes to spend in the kitchen, Brown Sugar Sponge Cookie with Chocolate Covered Caramels might be a super lacto ovo vegetarian recipe to try. This dessert has 50 calories, 1g of protein, and 2g of fat per serving. This recipe serves 24. For 11 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. 15 people have tried and liked this recipe. This recipe from Foodista requires vanillan extract, rolos, brown sugar, and eggs. With a spoonacular score of 11%, this dish is rather bad. Similar recipes include Chocolate Covered Strawberry Jam Sugar Cookie Tart, Brown Sugar Caramels, and Chocolate Covered Caramels.
Diets
Ingredients
all purpose flour
0.33333334 cup
baking powder
0.5 teaspoon
brown sugar
0.25 cup
eggs
2 large
lemon zest
0.125 teaspoon
salt
0.125 teaspoon
vanilla extract
0.5 teaspoon
rolos
24
Cooking in Steps
-
1Preheat the oven to 375 degrees. Line baking sheets with parchment paper and spray with nonstick cooking spray.In the bowl of a stand mixer on medium speed, beat the egg whites until foamy.
cooking spray
egg whites
baking paper
baking sheet
stand mixer
bowl
oven -
2Add the baking powder, salt and sugar and continue beating on medium speed until stiff peaks form.In another bowl combine egg yolks, vanilla and lemon zest, beat with fork until thoroughly mixed. Fold the yolks into the egg white mixture just until combined.Sift the flour over the egg mixture and fold in until the batter is smooth and light. Drop just about 2 teaspoons of batter for each cookie about 2 inches apart onto baking sheets. Top each off with a Rolo in the center and press down lightly.
baking powder
lemon zest
egg whites
egg yolk
vanilla
cookies
all purpose flour
sugar
rolo
salt
egg
baking sheet
bowl -
3Bake for 12 minutes or until golden. Cool on the sheets for 5 minutes then move to racks to cool completely.
oven
